Maple Cranberry Pecan Granola
Ingredients
- 3 cups gluten-free rolled oats
- 3/4 cup activated pecans
- 3/4 cup walnuts or other FODMAP-friendly nuts
- 1/2 cup organic desiccated coconut
- 1/2 cup sundried cranberries
- 1/2 cup rice flour
- 1/2 tsp Himalayan salt
- 1 tsp cinnamon
- 3/4 cup coconut oil
- 1/2 cup rice malt syrup
- 1 tsp vanilla
Extras
- plant-based yoghurt
Preparation
Preheat oven to 300°F (150°C).
Combine oats, cranberries, nuts, coconut, flour, salt, and cinnamon together and set aside.
Whisk together coconut oil, syrup, and vanilla until smooth.
Pour the coconut oil mixture over the oat mixture and stir until fully combined.
Spread the mixture evenly onto an unlined, rimmed baking sheet in a thin, single layer.
Bake for 40 minutes, stirring halfway through at 20 minutes and checking at the final 10 minutes.
Remove from oven after 40 minutes, do not stir, and allow to cool completely before storing in an airtight container.
Notes
The less you stir during baking, the more clusters will form.
Store in an airtight container; no refrigeration needed.
Cranberries help maintain urinary tract and digestive health by suppressing bad bacteria.
